LET'S GET STARTED
– ⅓ cup coconut – 3 green chilies – 5 mint leaves – 1 tsp cumin powder – 2 tsp coriander powder – 2- inch cinnamon bark refer notes – 2 green cardamom – 3 cloves – ¼ tsp fennel seeds – ¼ tsp black stone flower powder or a small piece of black stone flower – 2 tbsp roasted gram – ¼ tsp turmeric – 2 cups water divided Other ingredients – 2 tsp oil coconut oil preferably – 1 tsp cumin seeds – 2 dried bay leaves – 200 grams tomatoes chopped – 450 grams mixed vegetables I used ten green beans, two carrots, two potatoes, ¼ cup peas, and cauliflower – 1.5 tsp salt heaped or to taste – 2 tbsp cilantro finely chopped Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Mix the ingredients well, and pressure cook the kurma for two whistles. Let the pressure subside naturally. When the pressure is all gone, open the pressure cooker and mix the kurma well. It's optional, but I always add one more tbsp of cilantro and bring it to one boil. That's it. Kurma is ready. Serve it with roti or pulav or dosa.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.